If you can’t decide which berries to use in these muffins, try using half raspberries and half blueberries. They’re fantastic!
—LINDA GILMORE HAMPSTEAD, MD
PREP: 15 MIN. • BAKE: 20 MIN. • MAKES: ABOUT 2 DOZEN
4 cups all-purpose flour
2 cups sugar
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3 cups fresh or frozen raspberries or blueberries
4 large eggs, lightly beaten
2 cups (16 ounces) sour cream
1 cup canola oil
1 teaspoon vanilla extract
1. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt; add the berries and toss gently. Combine the eggs, sour cream, oil and vanilla; mix well. Stir into the dry ingredients just until moistened.
2. Fill greased muffin cups two-thirds full. Bake at 400° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for about 5 minutes before removing from pans to a wire rack. Serve warm.